Epic Cinnamon Buns
If you could make Cinnabon at home, it would be epic right? Here, you go, Epic Cinnamon Buns that won’t last!! Truly! That’s why this is a 2 pan recipe. One pan for everyone else to share….and one pan for …ahem, me. I really truly love these cinnamon rolls and so does everyone else! So don’t wait, head over to your kitchen!
Epic Cinnamon Buns
- 2 9"x13" pans
- 2 parchment sheets
- 4 ½ teaspoons instant yeast 2 packages
- 1 cup warm water 110F/ 43C
- 6 tablespoons shortening
- 2 cups hot water no specific temp, just warm-hot
- 2 eggs
- 1 scant cup of white sugar
- 9 cups all-purpose flour
- 1 teaspoon table salt
- ½ cup softened salted butter
- 6 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 ½ cups brown sugar
- 2 teaspoons cornstarch
Cream Cheese Icing – double the recipe if desired
- ½ cup / 4oz cream cheese (warmed in microwave 20 seconds)
- ¼ cup unsalted butter room temperature
- 1 ½ cup icing confectioners sugar
- Zest of 1 lemon
- Juice of ½ a lemon
- Warm oven – proofing setting, 140F or add boiling water to a large bowl inside the oven and close the door.
- In a liquid measuring cup, add instant yeast to 110F water and set aside for 5-10 minutes to proof or foam.
- In a mixer bowl with a dough hook, add shortening and sugar.
- Add 2 cups hot water and mix to melt the shortening.
- Stir in 2 cups flour, foamy yeast mixture in the liquid measuring cup and eggs.
- Stir in remaining 7 cups of flour.
- Rest dough in mixer for 5 minutes, allowing the flour to absorb the water and gluten start to interact.
- Kneed dough for 10 minutes in stand mixer, until dough is smooth and a small piece of dough will stretch to almost translucent across 2” inches when pulled apart. If the dough does not stretch, continue to stir/ knead with the machine for another 2-5 minutes.
- In the same mixing bowl, allow dough to rise in a warm spot in the kitchen for 30-60 minutes or until dough doubles in size.
Cinnamon Filling and Rolling
- In a medium size bowl, mix softened butter, brown sugar, cinnamon, ground nutmeg, cornstarch. Separate into 2 batches
- Separate dough in the mixing bowl into 2 batches. With each batch, prepare below.
- Place dough on a lightly floured surface. Using a rolling pin, roll dough into a 24” x 10” rectangle, about ¼ inch thick.
- Sprinkle 1 of 2 batches of the brown sugar spice mixture evenly across the dough.
- Roll the dough along the long edge.
- Using a piece of thread or sharp knife, cut dough in half along the long edge. Cut each half into 6 pieces, about 1 ½ to 2 inches thick. Place rolls evenly spaced into a greased or parchment lined 9X13 baking pan.
- SmellaQue Tip: alternate between middle wider piece of the roll with the ends of the roll for more consistent sizing.
- Roll out second batch or second pan of dough
- Place pan of rolls in a warmed oven. Let rolls rise until double in bulk, about an hour.
- Remove pans from oven, place on counter and preheat oven to 350F/177F.
- Bake rolls at 350F/ 177F for 30-40 minutes or until internal temperature is 200F. The insides should be soft, but not doughy. Remove pans from oven and let cool on a wire rack.
Cream Cheese Icing
- While the rolls are cooling, in a medium bowl, add all icing ingredients and whip smooth.
- Drizzle or spread the icing on cinnamon buns.